CN114231354A - High-efficiency beef tallow enzymolysis method - Google Patents
High-efficiency beef tallow enzymolysis method Download PDFInfo
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- CN114231354A CN114231354A CN202111216758.5A CN202111216758A CN114231354A CN 114231354 A CN114231354 A CN 114231354A CN 202111216758 A CN202111216758 A CN 202111216758A CN 114231354 A CN114231354 A CN 114231354A
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
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- C11B3/003—Refining fats or fatty oils by enzymes or microorganisms, living or dead
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Abstract
The invention discloses a high-efficiency beef tallow enzymolysis method, which comprises the following steps: the method comprises the following steps: placing the minced beef tallow with fixed mass in an enzymolysis tank, heating and stirring at 55 ℃ for pre-melting and thermal denaturation, and controlling the mass ratio of the meat paste to the water to be 1-5:1 in the process; step two: after the temperature is stable, adding the complex enzyme solution into an enzymolysis tank; step three: and (3) uniformly stirring the mixture, and performing enzymolysis for 1-2 h after the temperature is stable. The invention relates to a high-efficiency beef tallow enzymolysis method, which is characterized in that under the optimal enzymolysis condition, lipase is utilized to crush fat cells, fat particles, polypeptide amino acid and other substances are released, the oil dissolution is accelerated, the energy consumption is reduced, and meanwhile, the beef tallow product with strong fragrance, mellow taste and strong fragrance is generated by the mutual reaction of enzymolysis products and the oil.
Description
Technical Field
The invention relates to beef tallow enzymolysis, in particular to a high-efficiency beef tallow enzymolysis method, and belongs to the technical field of beef tallow enzymolysis.
Background
Beef tallow is an important factor influencing the flavor composition of the old chafing dish, and the fragrance of the beef tallow is an important index directly determining the quality of the beef tallow. The beef tallow contains very rich minerals, and has very important significance for the growth and development of our bodies. And after people eat the beef tallow at ordinary times, the minerals can be absorbed and utilized very effectively, and the minerals can not only help people to delay aging, but also improve the anti-oxidation capability of the human body and can also effectively inhibit the cells of the human body from cancerating; the beef tallow is properly eaten at ordinary times, so that the occurrence of gastrointestinal diseases can be effectively prevented; because the beef tallow contains some relatively natural nutrient substances which belong to special fatty acid and can directly enter the human body, the phenomenon of infection of the intestines and stomach of the human body is inhibited; the probability of diseases such as gastroenteritis and the like can be effectively reduced; the beef tallow contains rich vitamins, particularly vitamin A, vitamin E and the like, and the vitamins have great benefits for our bodies; not only can promote the metabolism of our body, but also can improve the functions of each organ in our body. And most of the vitamins in the beef tallow belong to fat-soluble vitamins, so that the physical quality can be effectively improved.
The enzyme has been widely applied in meat processing and vegetable oil processing, but the application of the enzyme in the beef tallow and the influence of the enzyme on the composition and the content of aroma compounds in the finished beef tallow have not been researched and patented correspondingly. At present, the edible animal fat on the market is mainly prepared by a high-pressure cooking method and a high-temperature frying method, however, the high-pressure cooking method is easy to have the problems of nutrient decomposition, fat degradation, low extraction rate and the like. If the temperature is too high and the time is too long, the high-temperature frying method can also cause the decomposition of nutrient substances, the flavor is bitter, substances harmful to human bodies are generated, the acid value and the peroxide value of final products are also high, and the sensory evaluation result and the physicochemical index of the oil are not ideal.
Disclosure of Invention
The invention aims to provide a high-efficiency beef tallow enzymolysis method, which aims to solve the problems of nutrient decomposition, grease degradation, low extraction rate and the like in the high-pressure cooking method provided by the background technology; if the temperature is too high and the time is too long, the high-temperature frying method causes the decomposition of nutrient substances, the flavor is bitter, substances harmful to human bodies are generated, and the acid value and the peroxide value of final products are also high.
In order to achieve the purpose, the invention provides the following technical scheme: a high-efficiency beef tallow enzymolysis method comprises the following steps:
the method comprises the following steps: placing the minced beef tallow with fixed mass in an enzymolysis tank, heating and stirring at 55 ℃ for pre-melting and thermal denaturation, and controlling the mass ratio of the meat paste to the water to be 1-5:1 in the process;
step two: after the temperature is stable, adding the complex enzyme solution according to the mass ratio of the tallow to the complex enzyme solution of 0.01-0.03%;
step three: and (3) uniformly stirring the mixture, carrying out enzymolysis for 1-2 h after the temperature is stable, and after the reaction is finished, conveying an enzymolysis product to a smelting kettle for oil refining processing.
As a preferred technical scheme of the invention, the enzymolysis temperature in the second step is 50-55 ℃.
As a preferred technical solution of the present invention, the solution composition thereof is: 2-6 parts of protease, 0.2-1 part of disodium hydrogen phosphate, 0.2-1 part of sodium dihydrogen phosphate and 0.2-1 part of sodium citrate, wherein the weight ratio of the disodium hydrogen phosphate to the sodium dihydrogen phosphate to the sodium citrate is (1-2): 1: (1-1.2).
As a preferred technical scheme of the invention, the one or more than two of papain, compound flavourzyme and bromelain are adopted, wherein the papain and the flavourzyme are selected; the mass ratio of the bromelain to the bromelain is (1.7-2.3) to (2.5-3.3) to (0.8-1.0).
In a preferred technical scheme of the invention, the weight ratio of the disodium hydrogen phosphate to the sodium dihydrogen phosphate to the sodium citrate is (1-2): 1: (1-1.2) and the pH value of the enzymolysis system is 7.0-7.5.
As a preferable technical scheme of the invention, in the third step, the stirring speed is 1200r/min-1500 r/min.
Compared with the prior art, the invention has the beneficial effects that: the invention relates to a high-efficiency beef tallow enzymolysis method, the optimal technological conditions of the beef tallow enzymolysis protease combination and the application method are provided, under the optimal enzymolysis conditions, by adjusting the smelting time, the fat cells are crushed by using enzyme to release fat particles, polypeptide amino acid and other water-soluble substances, the beef tallow product with rich fragrance, fragrant taste and rich fragrance is generated by using the mutual reaction of an enzymolysis product and the oil while the oil dissolution rate is accelerated, compared with the prior art, the innovation of the invention is that beef tallow is used as a substrate, and the compound protease with better solubility is innovatively adopted for carrying out enzymolysis conversion reaction; the invention adds enzyme solution into preheated beef fat mixed with water in certain proportion, carries out enzymolysis conversion reaction in a citric acid-phosphoric acid buffer medium system under the controlled condition, can effectively control the pH value of the reaction system while ensuring that the substrate is fully dispersed and dissolved and the enzyme is fully contacted and reacted, so that the generated enzyme conversion product can promote the conversion balance to move towards the product generation direction without changing the pH value of the enzymolysis system in the reaction system, thereby further improving the speed and the efficiency of the enzymolysis conversion reaction. Finally, the enzymolysis method provided by the invention does not need to add any harmful substance, realizes environmental friendliness, greatly facilitates post-treatment and purification, is easy to amplify and industrialize, and integrally realizes resource saving and green and high-efficiency production.
Drawings
FIG. 1: the optimized histogram of the protease complex formulation of the invention;
FIG. 2: the pH value of the enzymolysis system is optimized by a histogram;
FIG. 3: the invention relates to an optimized histogram of enzymolysis temperature.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The invention provides a high-efficiency beef tallow enzymolysis method, which comprises the following steps:
the method comprises the following steps: placing the minced beef tallow with fixed mass in an enzymolysis tank, heating and stirring at 55 ℃ for pre-melting and thermal denaturation, and controlling the mass ratio of the meat paste to the water to be 1-5:1 in the process;
step two: after the temperature is stable, adding the complex enzyme solution according to the mass ratio of the tallow to the complex enzyme solution of 0.01-0.03%;
step three: and (3) uniformly stirring the mixture, carrying out enzymolysis for 1-2 h after the temperature is stable, and after the reaction is finished, conveying an enzymolysis product to a smelting kettle for oil refining processing.
Wherein, the enzymolysis temperature in the second step is 50-55 ℃.
Preferably, the solution thereof consists of: 2-6 parts of protease, 0.2-1 part of disodium hydrogen phosphate, 0.2-1 part of sodium dihydrogen phosphate and 0.2-1 part of sodium citrate, wherein the weight ratio of the disodium hydrogen phosphate to the sodium dihydrogen phosphate to the sodium citrate is (1-2): 1: (1-1.2).
Furthermore, one or more than two of papain, compound flavourzyme and bromelain are adopted, wherein the mass ratio of the papain to the flavourzyme to the bromelain is (1.7-2.3) to (2.5-3.3) to (0.8-1.0).
Further, the weight ratio of the disodium hydrogen phosphate to the sodium dihydrogen phosphate to the sodium citrate is (1-2): 1: (1-1.2) and the pH value of the enzymolysis system is 7.0-7.5.
In the third step, the stirring speed is 1200r/min-1500 r/min.
In order to further illustrate the enzymolysis effect of the proposed method, the determination of the enzymolysis reaction conditions and the index detection of the finished product beef tallow obtained by using the enzymolysis product beef tallow enzymolysis method are carried out
1. Index detection of enzymolysis product beef tallow finished product
(1) Sensory evaluation of enzymatic hydrolysate beef tallow finished product
According to the sensory detection method in the national standard edible animal fat GB 10146-2015 for food safety.
(2) Physicochemical index of enzymolysis product beef tallow finished product
The acid value is determined according to the method in GB 5009.229;
the peroxide number is determined according to the method in GB 5009.227;
malondialdehyde was measured according to the method in GB5009.181
Phthalate esters were measured according to the method in GB 5009.271-2016
The water content was determined according to the method in GB 5009.236-2016
The results of the physical and chemical tests are shown in Table 2
TABLE 2 results of physical and chemical tests
2. Sensory evaluation
The sensory of the beef tallow which is an enzymolysis product is consistent with the specification in the national standard, the beef tallow is bright light yellow when in a liquid state, and is milky white or yellowish fine paste when in a solid state, and no impurity is generated; has thick beef tallow flavor, no other peculiar smell, is even more mellow than beef tallow produced by the traditional process, and has obvious beef flavor. This indicates that the use of the protease does not alter the original superior qualities of tallow, but also increases the flavour level of tallow.
3. Determination of the conditions of the enzymatic hydrolysis
(1) Optimization of protease compounding
Determining the enzymolysis temperature to be 55 ℃, the pH value to be 7.5 and the enzymolysis time to be 1h, carrying out compound optimization on the three enzymes according to different dosage ratios of papain, compound flavor protease and bromelain, determining the proteolysis rate of the beef tallow enzymolysis liquid after the enzymolysis is finished, and representing the enzymolysis degree according to the proteolysis rate.
As shown in fig. 2, when the dosage of papain + complex flavourzyme + bromelain is 1+3+2, the proteolytic rate of the enzymatic hydrolysate is the highest among all the groups.
(2) Optimization of pH value of enzymolysis system
The enzymolysis temperature is determined to be 55 ℃, the enzymolysis time is 1h, the pH value of an enzymolysis system is optimized by taking papain, compound flavor protease and bromelain as 1+3+2, the proteolysis rate of the beef tallow enzymolysis liquid is determined after the enzymolysis is finished, the enzymolysis degree is represented by the proteolysis rate, and the result is shown in figure 3, and the higher proteolysis rate is achieved when the pH value is 7.0-7.5.
(3) Optimization of enzymolysis temperature
Determining the pH value of an enzymolysis system to be 7.5, carrying out enzymolysis for 1h, optimizing the enzymolysis temperature by taking papain, compound flavor protease and bromelain as 1+3+2, determining the proteolysis rate of the beef tallow enzymolysis liquid after the enzymolysis is finished, representing the enzymolysis degree by the proteolysis rate, and controlling the enzymolysis temperature to be 55 ℃ so as to obtain the highest proteolysis rate.
4. Calculation of the proteolytic Rate
And (3) measuring the content of amino acid in the beef tallow enzymolysis liquid by adopting a formaldehyde titration method for the sample subjected to enzymolysis inactivation, and calculating the hydrolysis rate of the protein according to the following formula:
in the formula: n0 is the free amino acid content of the sample;
nh is the content of amino acids in the hydrolysate;
n is always the total nitrogen content% in the substrate protein.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (6)
1. A high-efficiency beef tallow enzymolysis method is characterized in that the enzymolysis technical method comprises the following steps:
the method comprises the following steps: placing the minced beef tallow with fixed mass in an enzymolysis tank, heating and stirring at 55 ℃ for pre-melting and thermal denaturation, and controlling the mass ratio of the meat paste to the water to be 1-5:1 in the process;
step two: after the temperature is stable, adding the complex enzyme solution into the enzymolysis tank according to the mass ratio of the tallow to the complex enzyme solution of 0.01-0.03%;
step three: and (3) uniformly stirring the mixture, carrying out enzymolysis for 1-2 h after the temperature is stable, and after the reaction is finished, conveying an enzymolysis product to a smelting kettle for oil refining processing.
2. A high-efficiency beef tallow enzymolysis method according to claim 1, characterized in that: the enzymolysis temperature in the second step is 50-55 ℃.
3. A high-efficiency beef tallow enzymolysis method according to claim 1, characterized in that: the solution composition is as follows: 2-6 parts of protease, 0.2-1 part of disodium hydrogen phosphate, 0.2-1 part of sodium dihydrogen phosphate and 0.2-1 part of sodium citrate; the weight ratio of the disodium hydrogen phosphate to the sodium dihydrogen phosphate to the sodium citrate is (1-2): 1: (1-1.2).
4. A high-efficiency beef tallow enzymolysis method according to claim 3, characterized in that: one or more than two of papain, compound flavor protease and bromelain, wherein the papain: flavor protease: the mass ratio of the bromelain to the bromelain is (1.7-2.3) to (2.5-3.3) to (0.8-1.0).
5. A high-efficiency beef tallow enzymolysis method according to claim 4, characterized in that: the weight ratio of the disodium hydrogen phosphate to the sodium dihydrogen phosphate to the sodium citrate is (1-2): 1: (1-1.2) and the pH value of the enzymolysis system is 7.0-7.5.
6. A high-efficiency beef tallow enzymolysis method according to claim 1, characterized in that: in the third step, the stirring speed is 1200r/min-1500 r/min.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114456874A (en) * | 2021-10-19 | 2022-05-10 | 广汉市迈德乐食品有限公司 | Preparation process of hot pot beef tallow based on lipase enzymolysis technology |
| CN115093896A (en) * | 2022-05-27 | 2022-09-23 | 内蒙古富健源食品科技有限公司 | Processing technology method for solid-liquid separation of adeps bovis seu Bubali and adeps Caprae seu Ovis |
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| CN107629865A (en) * | 2017-11-08 | 2018-01-26 | 山东好当家海洋发展股份有限公司 | A kind of enzymolysis solvent extraction process of squid liver grease |
| CN110564714A (en) * | 2019-07-29 | 2019-12-13 | 广州市仟壹生物技术有限公司 | Animal fat enzymolysis composition, enzymolysis method and application thereof |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107629865A (en) * | 2017-11-08 | 2018-01-26 | 山东好当家海洋发展股份有限公司 | A kind of enzymolysis solvent extraction process of squid liver grease |
| CN110564714A (en) * | 2019-07-29 | 2019-12-13 | 广州市仟壹生物技术有限公司 | Animal fat enzymolysis composition, enzymolysis method and application thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114456874A (en) * | 2021-10-19 | 2022-05-10 | 广汉市迈德乐食品有限公司 | Preparation process of hot pot beef tallow based on lipase enzymolysis technology |
| CN115093896A (en) * | 2022-05-27 | 2022-09-23 | 内蒙古富健源食品科技有限公司 | Processing technology method for solid-liquid separation of adeps bovis seu Bubali and adeps Caprae seu Ovis |
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